SEA BASS + ASIAN GREENS + BERRY ICE-CREAM + SPARKLING LEMONGINGER DRINK

Jamie Oliver's 30-minute meals: Sea bass and pancetta, sweet potato mash, Asian greens, berry ice-cream and sparkling lemon-ginger drink

By Jamie Oliver
UPDATED: 12:20 GMT, 20 September 2010 

A brilliant dinner party menu that is deceptively easy, and sure to impress.

Impressive: Sea bass with crispy pancetta and sweet potato mash

SERVES 4

INGREDIENTS

SEA BASS

• 8 thin slices of pancetta
• 4 x 150g (8½oz) fillets of sea bass, skin on, scaled and pin-boned 
• 1tsp fennel seeds
• 1 lemon

MASH

• 700g (1lb 9oz) sweet potatoes
• A small bunch of fresh coriander
• 2tbsp mango chutney
• Soy sauce
• 2 limes

GREENS

• 1 fresh red chilli
• 1 clove of garlic
• Soy sauce
• 1 lime
• Sesame oil
• 250g (9oz) asparagus
• 1 head of broccoli

SEASONINGS

• Olive oil
• Extra virgin olive oil
• Sea salt and black pepper

BERRY ICE-CREAM

• 1 x 500g pack of mixed frozen berries
• 150g (5½oz) fresh blueberries
• 3-4tbsp runny honey
• 1 x 500g tub of natural yoghurt
• A few sprigs of fresh mint

LEMON GINGER DRINK

• Ice cubes
• 1 x 330ml can of fizzy lemonade
• A few sprigs of fresh mint
• A 2cm (¾in) piece of fresh ginger
• 1 bottle of sparkling water

METHOD

TO START: Get all your ingredients and equipment ready. Fill and boil the kettle. Put a large saucepan with a lid and a large frying pan on a medium heat. Put 4 small glasses in the freezer for the dessert. Put the standard blade attachment into the food processor.
MASH: Wash the sweet potatoes, trim off any gnarly bits, then stab them a few times with a knife. Put in a large microwave-safe bowl, halve one of the limes and add to the bowl, then cover with a double layer of clingfilm and microwave on full power for 12 minutes, or until cooked through.

Step-by-step: Fry the sea bass as you are cooking your greens

GREENS: De-seed and finely chop the chilli, adding half to a large serving bowl and setting the rest aside. Crush the unpeeled clove of garlic into the bowl and add 2tbsp of soy sauce and 4-6tbsp of extra virgin olive oil. Squeeze in the juice of 1 lime and add a splash of sesame oil. Mix, taste and tweak with the soy sauce if needed.
Trim the asparagus stalks. Quarter the head of the broccoli lengthways from the head to the base of the stalk.
SEA BASS: Put the pancetta into the frying pan with a drizzle of olive oil. Keep an eye on it, turning when crispy.
DRINK: Fill a large jug halfway with ice. Add the lemonade and mint sprigs. Peel and finely grate in 2cm (¾in) of ginger. Top up with sparkling water, mix with a wooden spoon and take to the table.

Tricks of the trade: Tip the sweet potatoes on top of the mango chutney mixture and use a knife to chop and mash everything together

SEA BASS: By now the pancetta should be golden so remove it to a plate, leaving the fat in the pan. Add the fish to the pan, skin side down. Shake the pan and use a spatula to press the fillets flat for a few seconds.
Pound 1tsp of fennel seeds in a pestle and mortar and scatter over the fish from a height with a pinch of salt and pepper. Finely grate over the zest of 1 lemon, then cut the lemon into quarters and set aside.
MASH: Finely chop the coriander on a large wooden chopping board, setting a few leaves aside for the garnish. Add the mango chutney, a good splash of soy sauce, a drizzle of extra virgin olive oil, the juice from ½ a lime and the reserved chopped chilli. Chop and mix everything together on the board.
GREENS: Fill the large saucepan with boiling water and add a large pinch of salt. Add the broccoli and asparagus, making sure they are completely submerged. Put the lid on and turn the heat to high.

Multi-tasking: Prepare your Asian greens and a one-minute berry ice-cream

SEA BASS: Check the fish - once the skin is golden and crispy, turn the heat down to low - but have confidence to let the skin become good and crispy before reducing the heat.
MASH: Get the sweet potatoes out of the microwave and check they are cooked through, then use tongs to squeeze over the juice from the hot lime halves and discard them.

Jamie's secrets: Garnish your finished dish with freshly-chopped coriander

Carefully tip the sweet potatoes on top of the mango chutney mixture and use a knife or masher to chop and mash everything together, including the skins. Season to taste, adding more fresh lime juice if needed.

SEA BASS: Take the pan of fish off the heat and flip the fillets over so they gently finish cooking on the flesh side. Return the pancetta to the pan to warm through, then serve the fish and pancetta on top of the board of mash. Pop the lemon wedges on the side for squeezing and sprinkle over the reserved coriander. Take to the table.

GREENS: Drain the broccoli and asparagus in a colander, then tip into the serving bowl with the dressing, quickly toss and take to the table.

BERRY ICE-CREAM: Get the glasses and the frozen berries out of the freezer. Divide the fresh blueberries between the glasses. Put the honey and yoghurt and leaves from the sprigs of mint into the food processor and whiz, then add the frozen berries and whiz again until combined. Spoon the frozen yoghurt over the fresh berries and serve.

More...

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Read more: http://www.dailymail.co.uk/femail/food/article-1312675/Jamie-Olivers-30-minute-meals-Sea-bass-pancetta-sweet-potato-mash-Asian-greens-berry-ice-cream-sparkling-lemon-ginger-drink.html#ixzz1sTA1kl97